Research developments in the applications of microwave energy in fish processing: A review

Abstract

BackgroundPresently, in food industry, microwave energy is increasingly finding applications in various processing technologies. The dielectric heating properties of microwave enabled its wide use in cooking, blanching, pasteurization, thawing, baking, drying, etc. Many reviews suggest that microwave processing is energy efficient and time saving, producing high quality products. Scope and approachMicrowave energy has potential applications in diversified seafood processing applications including cooking, sterilization, drying, thawing, extraction of bioactive components, gelation of surimi etc. This review delves with the past and recent developments in the diversified use of microwave in fish processing. The mechanism of microwave heating and successful employment of microwave energy for various seafood processing applications is discussed. The impacts of microwave heating on the nutritional quality of fish and fish products, advantages of microwave processing over traditional processing methods and future research directions for further improvement of microwave's efficiency are also presented. Key findings and conclusionsIn general, microwave processing is time saving, energy efficient and yields good quality fish products with high nutritional value. Microwave cooking or blanching does not alter the nutritional composition of fish. Apart from preserving the sensory attributes, microwave drying creates a porous structure, enhancing the water absorption characteristics. Microwave in combination with conventional or advanced technologies further augmented the quality of fish products by alleviating the shortcomings of microwave.